8.11.2017

Tornado Potatoes

I think this is my first ever savory recipe on my blog, so I hope you guys enjoy 🙂

Three days ago, I went to a Festival held in the area where I live - it was so much fun! Unfortunately, being the vegetarian that I am, when it came to lunch time, almost all of the food trucks had no vegetarian options. But there was one... the Tornado Potato Food Truck.


Now, if you don't know what Tornado Potatoes are, this is the official definition (Wikipedia):

Tornado potatoes, also called twist potatoes or tornado fries, are a popular street food in South Korea, originally developed by Jeong Eun Suk of Agricultural Hoeori Inc.

They're basically twisted potatoes on a skewer.


When I came home, I wanted to find a recipe for these, so I could make them a little bit healthier. 



From 'Tasty'

Tornado Potatoes 
Cook time: 40-45 minutes
Yield: 2 tornado potatoes

Ingredients:

2 medium white potatoes
4 tbsp butter, melted
1 cup Parmesan cheese, grated
1/2 tsp black pepper
1/2 tbsp garlic powder
1/2 tbsp paprika
1/2 tsp salt
Parsley, chopped (garnish)

Steps:

1. Preheat oven to 400℉
2. Insert skewers into potatoes
3. Hold a sharp, thin knife and at an angle, cut in the opposite way you are turning the potato
4. Gently fan out the potato, forming the spiral
5. Brush the melted butter all over the potato
6. In a medium bowl, combine the cheese, black pepper, garlic powder, paprika and salt
7. Place the potato in the bowl and evenly coat it with the seasoning
8. On a lined baking sheet, bake the potatoes for 40-45 minutes (or until lightly browned)
9. Garnish with parsley
10. Let cool for 5 minutes before eating

Notes: 


  • If the skewer refuses to go through, boil the potatoes to soften them up a bit
  • Depending on the size of your potatoes, you may need to bake a little longer than 40 minutes

Recommended for this recipe:


This recipe is adapted from BuzzFeed

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